Herb-Crusted Baked Chicken with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Baked Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Rainbow Vegetables

Savor the balance of tender, herb-crusted chicken paired with a colorful medley of roasted bell peppers, zucchini, and red onions. This dish features aromatic herbs and a light drizzle of olive oil to enhance the natural sweetness of the vegetables and the savory flavor of the chicken, creating a hearty yet healthy meal perfect for any time of day.

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NUTRITION

355kcal
Protein
33.7g
Fat
18g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup diced Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 medium Red Onion, sliced

1 tbsp Olive Oil

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

1 tsp Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a lightly greased baking sheet. Pat dry and season generously with salt, black pepper, paprika, chopped rosemary, and thyme.

  • 3

    In a separate bowl, toss the diced red and yellow bell peppers, sliced zucchini, and red onion with olive oil, salt, and pepper.

  • 4

    Arrange the vegetables around the chicken on the baking sheet for even roasting.

  • 5

    Place the tray in the preheated oven and bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, then serve warm.

Herb-Crusted Baked Chicken with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Baked Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Chicken with Roasted Rainbow Vegetables

Savor the balance of tender, herb-crusted chicken paired with a colorful medley of roasted bell peppers, zucchini, and red onions. This dish features aromatic herbs and a light drizzle of olive oil to enhance the natural sweetness of the vegetables and the savory flavor of the chicken, creating a hearty yet healthy meal perfect for any time of day.

NUTRITION

355kcal
Protein
33.7g
Fat
18g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup diced Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 medium Red Onion, sliced

1 tbsp Olive Oil

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

1 tsp Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a lightly greased baking sheet. Pat dry and season generously with salt, black pepper, paprika, chopped rosemary, and thyme.

  • 3

    In a separate bowl, toss the diced red and yellow bell peppers, sliced zucchini, and red onion with olive oil, salt, and pepper.

  • 4

    Arrange the vegetables around the chicken on the baking sheet for even roasting.

  • 5

    Place the tray in the preheated oven and bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, then serve warm.